good food with simple ingredients

Potato Dinner Rolls

by apuginthekitchen on November 16, 2012

Just out of the oven

This is my go to recipe for dinner rolls on Thanksgiving, the rolls are soft and flavorful and are very simple to make. It was the only bread that I would make for the longest time partly because it’s so easy to make but really because they are so good. The dough is silky smooth and handles beautifully, I make it in my Kitchenaid Stand Mixer, it does the kneading for me. The recipe makes approximately 16 rolls and they freeze well so bake them, wrap well and freeze. This recipe is from King Arthur Flour under the title Amish Dinner Rolls.

In the bowl of your stand mixer fitted with the dough hook combine all of the ingredients. Mix until the dough starts to leave the sides of the bowl, approximately 6 minutes. The dough should be smooth and shiny, its a very soft dough and you might be tempted to add more flour, don’t do it that is the way it is supposed to be. Place the dough in a lightly greased bowl, turn the dough so that its coated with the oil. Cover the bowl in plastic wrap, then cover with a kitchen towel and let it rise until its doubled in bulk in a warm place for 90 minutes.

Ready for first rise

After almost 2 hours doubled in bulk

Once the dough has risen, remove from the bowl and on a lightly floured surface divide the dough into 16 pieces (if you want larger rolls like a sandwich roll you can make larger balls), each piece should be about the size of a handball. Gently roll the dough in your cupped hands until it forms a nice round ball.

Place the dough balls onto a parchment lined baking sheet leaving about 2 inches between each (You will have to use 2 sheet pans) Cover with well oiled plastic wrap and place a kitchen towel over them and let them rise again for 2 hours, the dough has risen sufficiently when you gently press with your finger and the indent stays. Alternatively you can refrigerate the dough balls overnight and continue the rise in the morning.

Pre-heat your oven to 350 degrees.

After the rolls have risen for 2 hours place in your pre-heated oven and bake for 20-25 minutes. They will be golden brown and when you tap them with your finger there will be a hollow sound. Brush the tops of the rolls with melted butter,

I love dinner rolls! These sound wonderful. I have never heard of them before with potato in them, how cool! I can only imagine the taste. I’m not much of a baker but, I do try recipes such as these that don’t have 481 steps 😉

You are on a roll with all your wonderful Thanksgiving recipes, Suzanne!! I’m recovering from dental surgery, and this looks perfect since I’m now moving up to soft pasta and soft bread at least on one side of my mouth. I’m so glad you posted this!!! Have a wonderful Thanksgiving!!

Ohhhhh dental surgery, my mouth hurts just thinking about it. Feel better! Thank you, these rolls are so soft the almost melt in your mouth so even with a sore or tender mouth these should work well. Happy Thanksgiving and thank you.

The cool thing about being an expat living in Oz is that I can cheat a bit over Thanksgiving and have it on a weekend – so I can spend more time preparing (since I don’t get the day off on a Thursday!). These rolls look lovely – they’re next on my bread baking fad…

Making a wedding cake on Thanksgiving, you are very industrious and dedicated. I hope you get some relaxing family time.
Yes I am spending the day with my family, I do all the cooking and they come over to eat with me. Its always so much fun. Happy Happy Thanksgiving to you and try to enjoy the holiday!

I didn’t make dressing this year. I made a mashed potato, parsnip, rutabega, cream cheese, butter casserole that I got from Paula Deen from her cable show. It was good, but I wouldn’t make it again because it’s too many calories. Plus, I like plain mashed potatoes. It was nice to squeeze in some extra vegetables though. That’s always a good thing ; – )

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